Demi Chef de Partie

Al Ain Rotana; Abu Dhabi; On-site; AED 40,000 - 66,000; Full time

Job summary

Al Ain Rotana is seeking a Demi Chef de Partie to support daily kitchen operations and assist in preparing high-quality dishes according to menu specifications. You will work under the Chef de Partie or Sous Chef, maintain hygienic work areas and contribute to cost control and stock management.

Join a dynamic culinary team and help lead subordinates in daily food preparation, mis-en-place, and special functions, while keeping up-to-date with recipes and techniques.

Qualifications

• Proven ability to prepare daily mis-en-place and food production.
• Maintain hygienic conditions in the work area according to hotel rules.
• Coordinate with subordinates to meet daily tasks and maintain quality.

Responsibilities

• Support Chef de Partie or Sous Chef in daily operations.
• Follow menu specifications set by the Chef de Partie.
• Keep the work area hygienic at all times.
• Control food stock and food cost in your section; prepare daily mis-en-place.
• Follow instructions from superiors to complete daily tasks.
• Ensure high standards and quality in daily preparation; stay updated on products and techniques.
• Instruct and lead subordinates in daily food preparation and buffets/setup.
• Coordinate with other sections for requirements, cleanliness, wastage and cost control.

Skills

Food preparation

Hygiene standards

Team leadership

Job description

Job description

We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.

As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Support the Chef de Partie or Sous Chef in the daily operation and work
• Work according to the menu specifications by the Chef de Partie
• Keep work area at all times in hygienic conditions according to the rules set by the hotel
• Control food stock and food cost in his sectionPrepare the daily mis-en-place and food production in different sections of the main kitchen or satellites
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control